two Killer Meatball Recipes From Italy And Mexico... - Food

Meatballs... how wonderful they are... particularly when they are from Italy and Mexico...

Miam miam...

Mexican Meatball and RiceYield: 6 servingsMexican Rice:

~four oz (1 can) Chopped Green ~3 cups Cooked Seasoned Rice ~1/two lb Monterey Jack Cheese cut into stripes~1 pint Dairy Sour Cream

For the Meatballs:

~four oz (1 can) Green Chilies, (drained)~two-1/two tbsp Unbleached Flour ~two tsp Salt ~two tbsp Butter or Margarine ~two lb Ground Beef ~two c Sliced Onion ~19 oz (1 can) Tomatoes (un-drained)~1/four tsp Powdered Cumin~1/two cup Sliced Ripe Olives~1/two cup Milk ~1 x Mexican Rice~1 tsp Chili Powder~1 ea Large Egg, Slightly Beaten ~1 ea Clove Garlic, Crushed ~1 cup Crushed Corn Chips Instructions for the Meatballs:

In substantial bowl, lightly combine ground beef with corn chips, milk, egg and 1 tsp of salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, utilizing two rounded tbsp meat mixture for every single. Lightly roll meatballs in two tbsp flour, coating totally. In substantial frying-pan, cook meatballs in hot butter, half at a time, stirring till evenly browned.

Eliminate meatballs from frying-pan as they are browned. In identical frying-pan, cook onion and garlic about five minutes, stirring occasionally. In little bowl, combine remaining 1/two tbsp flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives.

Bring to a boil, stirring continuously lower heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mixture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot Mexican Rice.

Now directions for the Mexican Rice:

Combine sour cream, chilies and salt. In 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/two sour cream-chili mixture and 1/two cheese strips. Repeat layers and best with remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and best with meatballs and sauce. Continue baking for five minutes or till cheese melts.

Italian Meatballs in a Basket

Yield: 8 servings

Italian Bread Basket:

~1/four cup Parmesan Cheese, Grated~1/four cup Margarine, Melted~1 Loaf (16 oz) Italian Bread

For the Meatballs:

~two tbsp Unbleached Flour~two tbsp Margarine ~two lb Ground Beef Chuck ~16 oz (1 can) Stewed Tomatoes ~1/four tsp Thyme~1/two tsp Basil~1 x Italian. Bread Basket~1 x Green pepper rings ~1 x Cherry Tomatoes~1 ea Medium Onion, Chopped ~1 ea Medium Green Pepper, Chopped

Instructions for Meatballs:

Lightly shape ground beef into 1 1/two-inch balls. Lightly brown balls in margarine in substantial frying-pan, about five minutes. Add the green pepper and onion to meatballs cook five minutes, stirring occasionally. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/four c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly five minutes.

Mix reserved tomato liquid with flour, stirring till smooth. Stir into meatballs, cover tightly and cook five minutes or till slightly thick. Meanwhile prepare Italian Bread Basket and location on platter. Spoon meatball mixture into and around bread. Garnish with green pepper rings and cherry tomatoes, if desired.

Instructions for the Italian Bread Basket:

Cut a 3/four slice from best of bread. With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf. Place loaf on foil in shallow baking pan. Brush best, sides and inside of bread with melted margarine. Sprinkle loaf with Parmesan cheese, coating sides evenly. Bake in hot oven (400 Degrees F.) for 10 minutes.

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